Description
This Twice Baked Potato Casserole is a comforting and indulgent dish that combines all the flavors of a loaded baked potato in a convenient casserole form. Creamy mashed potatoes mixed with sour cream, cheese, bacon, and green onions, baked until golden and bubbly.
Ingredients
Scale
Potatoes:
- 4 large russet potatoes
Mashed Potato Mixture:
- 1/2 cup sour cream
- 1/2 cup whole milk
- 4 tablespoons unsalted butter
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 cups shredded cheddar cheese, divided
- 1/2 cup cooked and crumbled bacon
- 1/4 cup chopped green onions (plus more for garnish)
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C). Scrub the potatoes clean, prick with a fork, and bake directly on the oven rack for 50–60 minutes until fork-tender. Remove from the oven and let cool slightly.
- Prepare the filling: Once cool enough to handle, scoop the potato flesh into a large bowl, discarding the skins. Add sour cream, milk, butter, garlic powder, salt, and pepper. Mash until mostly smooth. Stir in 1 cup of cheddar cheese, bacon, and green onions.
- Assemble and bake: Transfer the mixture to a greased 9×13-inch baking dish and spread evenly. Top with the remaining 1/2 cup of cheddar cheese. Bake for 20–25 minutes until hot and bubbly. Garnish with extra green onions before serving.
Notes
- You can make this casserole ahead of time and refrigerate before the final bake. Just increase baking time by 5–10 minutes if baking straight from the fridge.
- Add a dash of hot sauce or chopped jalapeños for a spicy twist.
- Prep Time: 20 minutes
- Cook Time: 1 hour 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 320
- Sugar: 2 g
- Sodium: 420 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 45 mg
